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Paprika Smashed Potatoes

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Servings: 4
  • Course: Side Dish

These Paprika Smashed Potatoes are tender on the inside and crisp on the outside, a perfect side dish for any meal from Reynolds Wrap® Ambassador Skinnytaste.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Heavy Duty Aluminum Foil for easy cleanup! 

Ingredients

Ingredients:

  • 16 ounces baby gold potatoes (about 12–16 depending on the size)
  • Kosher salt
  • 3/4 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon extra-virgin olive oil
  • Reynolds Wrap® Heavy Duty Foil
  • Chopped parsley, for garnish

Directions

Step 1

Place the potatoes in a medium pot and cover with cold water, add 1 teaspoon kosher salt. Bring to a boil and cook until a knife easily pierces to the center of each potato, about 18–20 minutes. Remove from water and dry, place on a clean work surface and gently press using the bottom of a glass to smash the potato.

Step 2

Heat the oven to 425° F. Line a sheet pan with Reynolds Wrap® Heavy Duty Foil.

Step 3

In a small bowl, combine paprika, 1/2 teaspoon salt, black pepper and garlic powder. Place potatoes in a single layer on the prepared sheet pan. Lightly brush potatoes with olive oil and sprinkle both sides of each potato with spice mix.

Step 4

Bake 20 minutes, turning halfway until crisp and golden. Garnish with parsley.

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